How To- Start up your barbecue and grill the steak direct over the coals. When the caramelized take them off and put them aside while you set your grill up to cook at a low heat. (110 Celsius or 225 Fahrenheit - While the grill is cooling down use some of that heat to sweat the fine chopped onions, garlic an ginger. - Add the rest of the ingredients except for the spring onion and the mushrooms.- Let the stew simmer for 4 to 5 hours - Add the sping onions and shitake mushrooms and take the pan of the grill.- Plate up the stew when the meat is fall apart tender and enjoy!

How To:Fire up the barbecue and set it to roast 189 degrees Celsius 360 Fahrenheit.Roast the ingredients for the sauce. Deseed the vegetables and chop the fine. Mix the ingredients for the sauce with the Chipotle in adobo sauce and season with salt and pepper.Grill the steak to the core temperature of 54 degrees Celsius or 130 Fahrenheit. Let it rest for 5-10 minutes.Grill the tortilla's and stuff the with the sliced steak and salsa

How To: - Slice your beef into thin strips and mix it with the rest of the ingredients. Set it in the fridge to marinate it for 24 hours.- Start up your barbecue to smoke at indirect heat at 80 Celsius or 176 Fahrenheit. Using wood chips will make it easier to get it to smoke.- Pat the beef strips dry with a paper towel. Hang them on an extended grill grate and place them in the smoker.- Smoke the beef strips between 5-8 hours and check every hour or so to see if they are done.- When they are done. Let them cool down. They can be kept in the fridge for at least 2 weeks.

How To:02h00m - Start up your barbecue and set it to smoke at 160 Celsius of 320 Fahrenheit01h20m - Chop the ingredients for the meat balls and mix all the ingredients up until you get smooth mix. Roll the minced meat into eatballs.01h10m - Sprinkle the meatballs with the classic barbecue rub and smoke the for about 45 minutes00h20m - Set up a pan over direct heat and soften a diced onion in olive oil. Add the pressed garlic cloves until they turn soft. Then add the rest of the ingredients to the sauce and let it simmer for 10 minutes.00h00m - Serve the meatballs and the sauce with fresh cooked spaghetti

How To:01h00m - Start up your barbecue and set it up to grill with a rotisserie00h20m - Slice the picaña into steaks with and skewer them on the rotisserie. Sprinkle on salt heavily and place it on the rostisserie00h10m - Mix and blend the ingredients for the chimichurri00h00m - Slice the picaña and enjoy

How To:01h05m - Start up your barbecue and set it up for direct grilling at 200 Celsius or 400 Fahrenheit00h20m - Slice bell peppers, onions and garlic and the meat00h15m - Start grilling the bell peppers, onion and garlic and the beef00h10m - Sprinkle with Jack Daniels light the Jack Daniels if you want to put up a show. Put the cheese on top and let it melt00h05m - Toast your buns00h00m - Assemble the philly cheese steak sloppy joe's

How To:07h00m - start up your barbecue and set it to smoke at 140 Celsius or 300 Fahrenheit06h30m - Trim your brisket and remove the top hump for the burnt ends. Coat both cuts with the beef rub. (use olive oil to make it stick.06h15m - Smoke the brisket until the core temperature has reached 65 Celsius or 149 Fahrenheit 04h15m - Wrap the brisket and the burnt ends cut in tin foil and place it back on the smoker until the core has reached a temperature of 96 Celsius or 205 Fahrenheit02h15m - Wrap the brisket in more tinfoil place it in your oven or in your smoker and set it to cook at 50 Celsius or 122 Fahrenheit.00h00m - Take out your brisket slice it up, it is ready to eat!!!00h15m - Slice the burnt ends part in to cubes and brush it with the juices form the brisket. Sprinkle on some pork rub and place them back on the smoker.00h00m - Take out the burnt ends and plate them up with a bit of barbecue sauce!!

How To:01h15m - Start your barbecue and set it to bake with a pizza stone at 220 Celsius 430Fahrenheit00h30m - slice the onion and the bell pepper in thin slices00h25m - Spread out the dough for one pizza about 2mm thick00h20m - Build your pizza burger0h15m - Bake the pizza burger on the pizza stone for 8- 10 minutes the brush on the olive oil and sprinkle on the bbq rub. Bake it for 5 more minutes00h05m - Take the pizza burger out and let it cool down00h00m - Enjoy!!

How To: - Score the skin of the pork leg - Mix the ingredients for the injection fluid and inject all of it in the leg. - Apply the barbecue rub on to the exposed meat. Apply a lot of salt on the skin of the pork leg. - Start up your barbecue and set it to roast at 200 Celsius or 400 Fahrenheit. - Place the pork leg over indirect heat on your barbecue. - When the skin is starting to cirspen up, brush of the sal from the skin. - Keep the temperature up by adding charcoal if needed. - At a minimum of a 68 Celsius 154 Fahrenheit and a crispy skin the pork leg is done. - Let the pork leg rest for 30 minutes.Enjoy!

How To: - Score the ham - Make a smoke pouch - Start up your grill and and set it to roast over indirect heat around 180 Celsius or 360 Fahrenheit - Let the ham heat up for an hour than start brushing it with the glaze.- When the ham is warm you take it of the grill and slice it up! - Enjoy!

How To: - Start up your barbecue and let it come up to a temperature of 180 Celsius or 360 Fahrenheit - Remove the membrane on the bone side. Sprinkle the roast with olive oil and coat with your favorite barbecue rub.- Place the Piglet Rib Roast on the barbecue and add smoke wood. In my case I am using pellets. - Toast the mustard seeds - Boil the mustard seeds for 5 minutes 5 times until the turn soft - Mix all the ingredients for for the mustard caviar and bring it to a boil for the last time. - The piglet rib roast is done when it has reached a core temperature of 65 degrees Celsius or 149 Fahrenheit. - The the rib roast rest for 10 minutes at least ... enjoy!!

How To:Slice the camembert with butchers twine. Stuff the camembert with dried cranberries and mixed nuts. Close the camembert and wrap it in pork sausage stuffing then wrap it in bacon.Bake the Cheese Bomb at 200 Celsius or 400 Fahrenheit for around 30 – 45 minutes

How To:Slice the camembert with butchers twine. Stuff the camembert with dried cranberries and mixed nuts. Close the camembert and wrap it in pork sausage stuffing then wrap it in bacon.Bake the Cheese Bomb at 200 Celsius or 400 Fahrenheit for around 30 – 45 minutes

How To: - Soak your cedar plank in water for about 2 hours before using them. - Start up your barbecue and set it to roast at 180 Celsius 360 Fahrenheit - Boil the brussel sprouts and green beans for about 5 minutes - Soften your onions and add the vinegar and sugar. Let it simmer until it caramelizes. - Crispen your bacon - Assemble the Meatloaf and place it on a Cedar plank and on the grill - When the cheese starts coming out of the meatloaf brush on the barbecue sauce and let the meatloaf roast for another 5-10 minutes and your ready to enjoy a beautiful meatloaf!

How To: - Start up your barbecue and set it to grill over a low direct heat 140 Celsius 280 Fahrenheit - Cut the pork belly strips into half and sprinkle with the barbecue rub. - Mix the ingredients for the barbecue sauce and set to simmer at a low heat. - Place the pork belly strips on a skewer and start grilling - When the pork belly strips start to turn crisp brush them with barbecue sauce. - Mix the veggies with vinegar and season with a little pepper and salt - Cut the French baguette place the salad in it and the pork belly lollipops on top.

How To:02h00m - Start up your barbecue and set it to smoke at 160 Celsius of 320 Fahrenheit01h20m - Chop the ingredients for the meat balls and mix all the ingredients up until you get smooth mix. Roll the minced meat into eatballs.01h10m - Sprinkle the meatballs with the classic barbecue rub and smoke the for about 45 minutes00h20m - Set up a pan over direct heat and soften a diced onion in olive oil. Add the pressed garlic cloves until they turn soft. Then add the rest of the ingredients to the sauce and let it simmer for 10 minutes.00h00m - Serve the meatballs and the sauce with fresh cooked spaghetti

How To: - Set up your barbecue to smoke at 110 degrees Celsius of 220 degrees Fahrenheit - Mix the ingredients for the basic dry rub - Coat the pork cheeks with the dry rub and place the on the grill grate of your smoker - Smoke the pork cheeks for 2 hours than wrap them in foil and add some barbecue sauce - Cook the pork cheeks for 2 more hours. They should be almost fall apart at this point. Take the out of the foil and enjoy the with a side of potatoes or on a sandwich.

How To:02h20m - Chop the ingredients for the marinade and place them in a ziplock bag. Refrigerate them for 2 hours.00h55m - Set up your barbecue for direct grilling at 400F and 200 C00h50m - Place bamboo skewers in water 00h30m - Square the pimentos, the red onion and the bacon.00h20m - Place all the ingredients on the skewer and discard the marinade.00h10m - Grill the Satay Kabobs over direct heat.00h00m - Let the kabobs rest for 2 minutes and Enjoy!!

How To:02h30m - Set up your barbecue for direct grilling at 425F and 225 C02h15m - Blend the ingredients for the sauce02h10m - Butterfly the pork neck02h00m - Chop the fresh herbs and sprinkle them over the pork neck. Do the same for the salt and the stuffing from the pork sausage.01h50m - Roll and tie up the pork neck01h45m - Sear the pork roast over direct heat01h40m - Let the pork roast come up to a core temperature over indirect heat. Until it reaches a core temperature of 145F 63C00h20m - Let it rest for about 10 - 20 minutes00h00m - Plate up with slaw and sauce - Enjoy!!

How To:01h00m - Fire up your grill and set your charcoal to one side. Set it to 350 Fahrenheit or 175 Celsius00h00m - Cook the parsnip and cauliflower00h25m - Rub your wild boar loins with olive oil and a steak rub00h20m - Grill the loins over direct heat until you have a caramelized outside.00h15m - Cook the loins over indirect heat, until they reach a minimal core temperature of 155 Fahrenheit 68 Celsius00h12m - Puree the cauliflower with the parmesan, olive oil and pepper and salt until it's smooth. Mix it with the rucola00h10m - Chop the sage fine and mix the ingredients for the honey mustard sauce. 00h05m - Let the loins rest for 5 minutes and add the juice on to the honey mustard sauce00h00m - Plate up and enjoy!!

How To:02h40m - Mix your pork Tenderloin with the salt and sugar set in the the fridge and let it cure (dry brine) for 2 hours.01h20m - Start up your barbecue and make a pouch with smoked chips. Set your barbecue to smoke at 125 Celsius or 225 Fahrenheit. 00h40m - Rinse the pork tenderloins in cold water and dry the outside. Place them on your barbecue to be smoked00h35m - Dice bacon onions and mushrooms. Render down the bacon and cook the onions and mushroom in the bacon fat with a bit of black pepper.00h25m - Mix the ingredients for the honey mustard sauce 00h20m - Satrt grilling the pork tenderloins when they reach a core temperature of 45 degrees Celsius of 115 Fahrenheit.00h15m - Keep flipping and brushing the pork tenderloins until they reach a core temperature of 63 degrees Celsius or 145 Fahrenheit00h00m - When the tenderloins have rested .. your good to go!!

How To:04h30m - Preheat your barbecue and set it t smoke at 125 Celsius or 225 Fahrenheit04h00m - Slice your pork belly into cubes and season them with the Santa Maria classic barbecue rub.03h50m - Smoke the pork belly cubes 01h50m - Mix the pork belly cubes with the barbecue sauce, sugar and honey01h45m - Place the cubes in a tray covered with tinfoil and keep on cooking at 150 Celsius or 300 Fahrenheit or until you reach a core temperature of 96 Celsius or 205 Fahrenheit.00h15m - Take the tinfoil off and brush the cubes with the juices on the tray and put it back on the barbecue00h05m - Take the burned ends of the grill and let them rest for 5 minutes00h00m - Enjoy!!

How To:01h35m - Start up your barbecue and set it to smoke at 160C / 320F01h10m - Create the minced meat base on a sheet of tin foil. sprinkle it with rub, barbecue sauce, the bell pepper and the onion01h00m - Roll up the minced meat in the tinfoil and make your bacon weave. Roll the minced meat in your bacon weave.00h50m - Smoke the bacon bomb explosion until you reach a core temperature of 50C / 122 Fahrenheit. Then start brushing it with barbecue sauce.00h10m - When your Bacon Bomb Explosion has reached a temperature of 65C / 150F it is done.. take it off the grill and let it rest for about 10 minutes before eating.00h00m - Enjoy!!

How To:Start up your grill and set it to grill over direct heat high temperatureSlice the chorizo thin and crispen it up in a panCut the entrecotes in to thick cubes and cut 4 limes in to quarters.Put the entrecote, lime and shrimp on a skewerGrill the skewers for 3 minutes on each sidePlate the skewers and dress them up with wasabi mayonnaise, crispy Chorizo, lime and chili pepper zest.

How To:25h10m - Grind the ingredients for the marinade completely fine. Remove any silver skin on the lamb racks.25h00m - Apply the marinade on the lamb racks and set it in the fridge for 24 hours.01h25m - Start your barbecue and set it to smoke at 140 Celsius or 300 Fahrenheit.00h40m - Smoke the lamb rack until the core has reached a temperature of 56 Celsius or 135 Fahrenheit00h10m - Let it rest, plate up and enjoy the feast!!!

How To:01h15m - Start up your barbecue and set it up to smoke at 160 degrees Celsius or 320 degrees Fahrenheit00h40m - Chop the fresh herbs and mix them with cream cheese and pepper and salt. 00h35m - Slice the cod fish in half and spread on the cream cheese, the shrimp, bbq rub and seas weed salade. Wrap this in bacon.00h30m - Add smoke wood to the barbecue and place the deep sea bacon bombs on the barbecue.00h25m - Smoke them for about 10-15 minutes and then start brushing on the barbecue sauce00h10m - Let the deep sea bacon bombs cook some more until a core temperature of 63 degrees Celsius or 146 Fahrenheit is reached00h05m - Crush the katjang pedis and sprinkle it on top00h00m - Enjoy!!!

How To:03h00m - Saw the cedar planks in half and soak them in water01h30m - Start your barbecue and setup it up for direct and indirect heat.01h00m - Put the ingredienst for the barbecue sauce in a pan and bring it to a boil00h55m - Reduce the sauce by half00hm35 - put the salmon on the planks and sprinkle it with BBQ rub. Place the planks over direct heat until they start smoking.00h30m - When you have a nice bit of smoking color place the planks over indirect heat and brush them withe barbecue sauce.00h10m - Let the salmon cook until it has reached a core temperature just below 63 C / 145 F00h00m - Enjoy!!

How To:01h10m - Start your barbecue place the lava stove over the coals while heating up. So the heating process goes slowly00h25m - Blend the ingredients for the basting sauce00h15m - Season the stone with olive oil00h10m - Grill the fish00h00m - Chow time!!

Planning & Schedule:2h40m - Put the salmon, salt and limonchello in a ziplock bag and let it marinate for 2 hours 2h30M - Chop the ingredients for the sauce, mix the and put it in the fridge1h30m - Start up the barbecue take at least 45 minutes to start and let it come up to temperature30m - Smoke the salmon at 180 degrees Celsius or 350 degrees Fahrenheit. The core temperature should be around 50 Celsius or 122 Fahrenheit10m - Let the salmon rest for 5 minutes, while toasting the bun5m - Dress up the sandwich. From bottom to the top, salad on the bottom, salmon, sauce, decoration on top.0 - Enjoy your meal

Planning & Schedule:55m - Start up your barbecue for direct grilling.25m - Place the pine needle in the grill pan and the mussels on top20m - Grill the mussels until they open up10m - Smoke the mussels by putting a lit on the mussels4m - Sprinkle on the lime and lemon juice3m - Sprinkle on some salt and pepper2m Sprinkle on some radler0m - Poor a radler and enjoy the feast

How To: - Mix the ingredients for the sauce - Let the sauce simmer for 15 minutes - Let the sauce cool down - Place the shrimp on the skewers - Wrap the shrimp in bacon - Grill the shrimp until the bacon turns crisp - Brush on the barbecue sauce on both sides - Let the sauce caramelize - Brush on a second coating - Let the sauce on the shrimp heat up, but no caramelize.

Enjoy these tasty treats. I am sure you will find them superlicious

Music courtesy of Audio networkRoyalty free musicTitle: Lightning in a bottleArtist: Adam Drake

Cold Smoked Salmon - Nova Lox - recipe - Once you have had Nova lox that you made at home ... you will never want anything else. Get you cold smoke generator on amazon - amzn.to/1QLVKh6 and make your own.

How to make bacon:- sprinkle the ingredients on to the salmon - Place the salmon in a plastic bag in the fridge for 14 hours - Rinse the salmon - Dry the salmon with a paper towel - Cold smoke the almon with a smoke generator for 16 hours (max temp 27C or 80F) - Place the salmon in a vacuum bag in the fridge for 24 hours - Slice thin and enjoy

How To:- Mix the philadelphia, salt, shrimp and hot sauce- Spread it on the salmon- Place the salmon on the cedar plank- Place the cedar plank over direct heat this wil steam and smoke the salmon at the same time.- Use a knife to see if the salmon is fully cooked

In this video I will show you how I grill flatfish on my big green egg mini. This is a healthy meal and when you put this in your mouth, you can't help but smiling. What more could you want in a recipe

How To:- Slice the shallot thin and bake it until it turns soft- add the thyme, white wine and butter- Reduce to half- Add the cream- Bring to taste with salt and pepper- blend fine- Filter the sauce and keep it warm until serving- Sprinkle the green aspergus with olive oil and grill them- sprinkle the fillets with olive oil and salt- Grill the fillets for about a minute- Plate up and enjoy

Music courtesy of Audio networkRoyalty free musicTitle: Miles AheadArtist: Terry Devine King

How To clean sardines- Take the head of the sardines- Make an incision from back to front and take out the guts- Butterfly the fish by pushing your thumbs along the spine- Take out the spine by pulling it away from the meat.- Pull out the back fin.

How to grill sardines- Sprinkle the sardines with salt and pepper- Prepare the green sauce by mixing the, olive oil, salt, parsley and garlic.- Set your barbecue to direct grilling, low heat. The sardine is a delicate fish.- Grill the sardine for about a minute- While grilling brush on the green sauce- Serve with pasta putanesca and white wine

How To clean sardines- Take the head of the sardines- Make an incision from back to front and take out the guts- Butterfly the fish by pushing your thumbs along the spine- Take out the spine by pulling it away from the meat.- Pull out the back fin.

How to grill sardines- Sprinkle the sardines with salt and pepper- Prepare the green sauce by mixing the, olive oil, salt, parsley and garlic.- Set your barbecue to direct grilling, low heat. The sardine is a delicate fish.- Grill the sardine for about a minute- While grilling brush on the green sauce- Serve with pasta putanesca and white wine

How To:- Cut the steak in to cubes- Place the shrimp and the steak on the skewer- Sprinkle with salt, pepper, olive oil (garlic powder is optional)- Let the skewers rest for 2 hours in the fridge- Grill the skewers until the shrimp turn orange- Brush on some hoisin sauce- let the skewers rest 4 minutes

How To clean the coquilles:- cut away the sphincter- spoon out the scallop- clean the scallop- clean the shellHow To:- prepare the vinaigrette by mixing the, olive oil, lime juice, chillipepper flakes and chives- clean out the shells and clean the coquilles- Sprinkle the coquilles with olive oil pepper and salt and grill them- Place them back in the shell, place the shells on the grill and spinkle them with vinaigrette.- Let it om up to temperature (don't cook for long) and serve

Music courtesy of Audio networkRoyalty free musicTitle: On a Blue NoteArtist: Alan Glen

How To:- Mix salt and suger and sprinkle it on the salmon filet- Let the salmon cure in the fride for 1,5 hours- Rinse of the cure- Apply a thin layer of maple syrup to stop the curing proces- Cold smoke the salmon for 24 hours. The temperatures should not exceed 25 degrees Celsius or 77 degrees Fahrenheit.

Music courtesy of Audio networkRoyalty free musicTitle: Sax on the BeachArtist: Dave James

How To:- Mix all of the ingredients, except the fish. (marinate)- Carve the fish- Put the marinate on the fish- Place the fish on a upside down roasting rack- Add a chunck of wood for smoke flavour- Smoke at 180 degrees celsius, or 350 degrees fahrenheit.- Smoke for a bout 20 minutes. When you pinch the fish and you can touch the bones. Then the fish is done.

For more details check out the X BLOG - pitmasterx.com

Music courtesy of Audio networkRoyalty free musicTitle: Big AligatorArtist: Thomm Jutz / Peter Cronin Check out PITMASTERX.COM for more information on this video

* Chop the vegetables* Grill the shrimp and place them in a pan over the fire* Add the vegetables stir for about 5 minutes* Add the tomato puree, the bay leave, thyme, the white wine and the fish stock* Lit it simmer for about 15 minutes* Put everthing in the mixer* Filter the soup and serve with some fresh grilled shrimp.

Music courtesy of Audio networkRoyalty free music Check out PITMASTERX.COM for more information on this video

How To: - Fire up your grill and set it to smoke over indirect heat at 160 Celsius or 320 Fahrenheit - Mix 2/3 part ras el hanout and 1/3 part fine salt. Season the Chicken thighs with the spice mix and let it sit for 30 minutes. - Smoke the chicken thighs over indirect heat until the core has reached a temperature of 75 Celsius or 170 Fahrenheit- Build up the wrap with a little eggplant spread, thin sliced onion, rucola lettuce, olives and roasted corn. - When the chicken is done place it in the wrap! Enjoy!!!

How To:- Fire up the grill and setup a cast iron grill plate- Grill the bacon, turkey and cheese. Sprinkle some barbecue rub on the turkey.- Crisp the bread- Mix the ingredients for the salad- Build up the sandwich, starting with the salad, then bacon, turkey cheese and barbecue sauce.

How To: - Mix the ingredients for the brine, bring it to the boil until the salt and sugar is dissolved. Let it cool down again and mix it with the cold water.- Submerge the turkey in the brine and let it brine for 4 hours- Start up your barbecue and smoke it at 140 Celsius / 280 Fahrenheit- Remove the turkey from the brine and pat it dry with paper towel.- Mix the ingredients for the butter and place the butter under the skin of the turkey. - Smoke the turkey until it reaches a core temperature of 75 Celsius / 167 Fahrenheit- Baste the turkey with the jus from the oven tray and let the turkey rest.- Enjoy your beautiful feast!

How To:Salt the duck breast in the coarse salt for around ½ hour. Start up your barbecue and set it to grill at a low temperature. Rinse of the salt and pad the duck breast dry. Score the skin of the duck fat and coat the duck breast lightly with a barbecue rub.Chop the garlic and the ginger fine and let it sweat in a pan with some sunflower oil. Add the rest of the sauce ingredients and let it simmer for 10 minutesCook the noodles in half chicken stock and half water. Mix them with a beaten egg and grill them on a flat top in a round shapeGrill the duck breastsGrill some mini paksoi brush it with the sauce Plate up and enjoy

How To:Start up the grill to roast over indirect heat.Rub the chicken with olive oil and barbecue rub and stuff it with a mix of the vegetables. Add a little bit of barbecue rub.Place the chicken in a loaf pan amzn.to/2iEAXFV stuff the pan with vegetables and chicken stockRoast the chicken at around 140 degrees Celsius 280 FahrenheitWhen the core temperature has reached 75 degrees Celsius or 167 Fahrenheit the chicken is done and ready to be plated up

How To:Remove the meat from the lower part of the chicken drumsticks.Wrap the drumsticks in baconSmoke the chicken drumsticks with cherry wood at around 200 Celsius or 400 Fahrenheit.Place a bowl in the barbecue with the onions, thyme, beer, garlic, butterWhen the chicken drumsticks have reached a core temperature of 75 Celsius or 167 Fahrenheit the are ready to come of the grill.Plate up and serve with some bread and old Amsterdam cheese on top.

How To:24h00m - Mix the ingredients for the garlic sauce. Do this preferably a day ahead of time. It will taste much better. Keep it in the fridge until you use it01h00m - Start your barbecue to grill at a high temperature and place the spit off set to the coals00h40m - Butterfly the chicken thighs00h30m - Mix the spice mix and sprinkle it on the chicken thighs00h25m - Skewer the chicken thighs with half onions at the back and the front on the skewer00h15m - Start the rotisserie and grill the chicken until it is crispy on the outside en fully cooked on the inside.00h00m -Slice a bit of the outside of the shawarma each time it is cooked and place it in a piece of flat bread with garlic and slaw. Enjoy!!

How To:02h20m - Chop the ingredients for the marinade and place them in a ziplock bag. Refrigerate them for 2 hours.00h55m - Set up your barbecue for direct grilling at 400F and 200 C00h50m - Place bamboo skewers in water 00h30m - Square the pimentos, the red onion and the bacon.00h20m - Place all the ingredients on the skewer and discard the marinade.00h10m - Grill the Satay Kabobs over direct heat.00h00m - Let the kabobs rest for 2 minutes and Enjoy!!

How To:25h10m - Grind the ingredients for the marinade completely fine. Remove any silver skin on the lamb racks.25h00m - Apply the marinade on the lamb racks and set it in the fridge for 24 hours.01h25m - Start your barbecue and set it to smoke at 140 Celsius or 300 Fahrenheit.00h40m - Smoke the lamb rack until the core has reached a temperature of 56 Celsius or 135 Fahrenheit00h10m - Let it rest, plate up and enjoy the feast!!!

How To:01h30m - start up your barbecue set it to roast at 180C or 360F Place on the garlic bulbs in tinfoil from the start01h10m - Mix the ingredients for the basting sauce and let it sit to infuse the flavors01h00m - dust the chicken thighs with the bbq rub. Place the chicken thigh in a carpet shape on tinfoil and fill it with the rest of the ingredients. Roll up the chicken roll00h45m - Cook the chicken roll for about 20 minutes to firm it up00h30m - Remove the roasted garlic and add it to the basting sauce.00h25m - Remove tinfoil from the chicken roast and tie it up with butchers twine. Then smoke it with beech wood chips Baste the chicken roll with the basting sauce every 5 minutes until its fully cooked00h10m - Let the chicken roast rest will you heat up the basting sauce00h00m - Serve the chicken roast with the basting sauce. Enjoy!!

How To:02h25m - Place your cedar plank in water 01h40m - start up your barbecue and set it to direct grilling around 180 Celsius or 360 Fahrenheit00h55m - Prepare the asparagus and wrap them in pancetta. Grill the aspapragus until they have a little char on the outside.00h35m - Chop the fresh herbs fine and mix them with the cream cheese. Don't forget to put some salt and pepper in there.00h30m - Slice open the chicken filet and put the cream cheese in the chicken. 00h25m - Place the asparagus on the planks with the chicken on top. Smoke the chicken on the planks over direct heat.00h15m - Mix the dried cheese and the barbecue rub. Sprinkle the dried cheese on the chicken when its half way cooked.00h05m - When the chicken has reached a core temperature of 75 Celsius or 167 Fahrenheit.. its done. Take it of the grill and let it rest for 5 minutes.00h00m - Enjoy!!

How To:02h40m - Mix all the ingredients, except for the chicken, in the blender and grind them down to a fine paste.02h30m - Marinate your wings in the fridge01h00m - Start up your barbecue and set it to smoke at 160 Celsius or 320 Fahrenheit. I used cherry chunks for the smoke flavor00h25m - Smoke the wings the wings for about 20 minutes00h05m - Give the wings a quick sear over direct heat.00h00m - Enjoy!!

How To: (can also be done in the oven)02h10m - Mix the yoghurt with the spices and rub it on the chicken02h00m start up your barbecue and set it to smoke at 160C / 320F01h20m - place the chicken on a poultry stand and over indirect heat.01h10m - Smoke the chicken until the core temperature is around 75C / 167F. 00h10m - Let the chicken rest00h00m - Enjoy!!

How To:01h25m - Start your barbecue00h40m - Bake your ciabata and prepare the sauce by chopping fine the ansjovis, capers and garlic. Swed the the spices. Grate the tomatoes and add them to the spies00h20m - Grill the chicken, bake the panchetta, melt the cheese00h05m - Assemble the sandwich and sprinkle on the pine nuts, the basil and crispy panchetta00h00m - Enjoy

How To:02h00m - Start up your smoker and set it to smoke at 110C or 225F01h40m - Spatchcock the chicken and rub it with the dry rub01h30m - Smoke the chicken in the smoker00h45m - Mix up your basting sauce and start mopping your chicken every 15 minutes00h00m - at 75C / 175F your chicken should be done and ready to eat

How To:01h45m - Set up your barbecue for smoking at 225F / 110C01h10m - deseed the peppers, butterfly the fillets, stuff the peppers with cheese, wrap the peppers in the filet and in bacon01h00m - smoke the stuffed chicken fillets and brush them with bbq sauce. when they have reached a core temperature of 72 C / 162F they are done00h00m - Enjoy

How To:72h00m - Mix the spice and place the duck breast filet in the a tray with the spics. Set them in a fridge for 3 days01h35m - Set up your barbecue for smoking at 110 degrees Celsius or 225 Fahrenheit and place the duck breast over indirect heat00h50m - The breast filet are fully smoked when the core temperature has reached 65 degrees Celsius or 150 Fahrenheit00h05m - Crispen up the skin over direct heat for more flavor00h00m - Enjoy

How To:01h50m – Mix the ingredients for the blue cheese sauce and place it in the fridge01h35m – Start up your grill and set it to indirect heat at 180 degrees Celsius and 350 degrees Fahrenheit. 00h50m – Cut the chicken wings in half, rub them with oil and then with the flour. Dust off the flour and place them in the grill. Add some smoke wood if you want that little extra flavor.00h45m – Smoke the wings until they reach a core temperature of 75 degrees Celsius or 170 Fahrenheit00h10m – Mix the ingredients for the hot sauce and let it simmer for 5 minutes00h05m – Mix up all the ingredients and serve with celery stick and blue cheese sauce00h00m – Cold beer on standby…there your Ggoooo!!!

How To:01h15m - Heat up your barbecue to 140C or 280F00h35m - Put salt pepper and olive oil on your wings00h30m - Grill the chicken wings until you get just a little caramelisation on the outside00h20m - Cover the chicken wings with sauce and keep mopping them while they are on the grill00h00 - When the chicken wings core temp reaches 75C or 167F they are done - Time to eat!!!

CHICKEN PIRI PIRI – This is the legendary dish from Portugal and for a good reason. Now of coarse this is my version of it. Buy a good quality chicken and give it… who knows you might fall in love with it.

Planning & Schedule:06h10m - Grill the chilli peppers and make the piri piri sauce06h00m - Take out the back of the chicken and carve. Then let the chicken marinade in half of the the piri piri01h20m - Start your barbecue and set it up with an direct and indirect zone (when you have a gas grill you can shorten this time to 5 minutes)00h35m - Char the chicken of the direct heat00h30m - place the chicken over indirect heat and brush it regularly with the piri piri sauce00h15m - sprinkle it with coarse salt00h05m - When the chicken has reached a core temperature of 65 degrees Celsius or 160 Fahrenheit the chicken is done and can be taken of the grill. Let the chicken rest for 5 minutes before serving it.00h00m Enjoy

Planning & Schedule:24h00m - Grind the mini bell peppers in to a puree. Chop the jalapeno and chili pepper fine and mix all the sauce ingredients23h55m - Store the sauce in the fridge overnight.01h05m -Start your barbecue or braai and set it up for indirect heat. Temperature setting 180 degrees Celsius or 350 Fahrenheit. 00h20m – Heat up a large cast iron pan (12") and melt the bacon fat or butter.00h10m – Place the T-bones, sage, tomatoes and peppers in the pan and grill the T-bones on both sides for 3 minutes00h05m – Plate up the ingredients from the pan and add big gulp of the bell pepper sauce00h00m - Enjoy This fantastic low carb barbecue meal

Planning & Schedule:24h00m – Mix the ingredients for the sauce and store in it in the fridge.01h00m -Start your barbecue and set it up for direct grilling00h45m - Grate the onion and mix the ingredients with the meat 00h25m –Place the meat on a skewer00h20m – Grill the pita bread and thin slice the lettuce00h10m – Grill the kebabs00h02m - Assemble the sandwich, garlic sauce, lettuce, kebabs0h00m - Enjoy this superlicous sandwich

How to: - Carve out the loin, leave the fat and the skin on - Flatten the fat and skin - turn the loin in to a roll and tie it up - Place the rolls on the grill over indirect heat - Reduce the stock to half and add the butter - add fresh thyme and reduce to 100 ml (+/-) - When the core temperature reaches 50 degrees Celsius ro 122 Fahrenheit grill the rolls to crispen the skin and render out the fat. - Its done when the core reaches 54 degrees Celsius or 130 Fahrenheit. - Let the lamb roll rest 5 minutes - Slice the lamb and drizzle on some jus

How To:- Chop the herbs fine and mix with the olive oil- Rub the rack of lamb with salt and pepper- Lay the herbs on the rack of lamb- Let it marinated (under vacuum 30 minutes and normal for 4 hours- Roast the rack of lamb at 350 degrees Fahrenheit or 180 degrees Celsius- The core temperature should be around 55 degrees Celsius or 130 degrees Fahrenheit.- Let it rest for a few minutes

For more details check out the X BLOG

Music courtesy of Audio networkRoyalty free musicTitle: Fer the LadsArtist: Christopher Ashmore Check out PITMASTERX.COM for more information on this video

How To:- Chop up the garlic cloves- Deseed and chop up the chili pepper- Put pepper and salt on the lamb loin- Marinade the lamb loin in the garlic, chili peppers and juice of half a lime for 4 hours- Grill the lamb loin to about 60 degrees Celsius or 140 Fahrenheit- Bake the pita sandwiches at the sametime you grill the lamb- Slice the meat very fine- Put the meat, the lettuce and some garlic sauce in the pita sanwichEnjoy

Music courtesy of Audio networkRoyalty free musicTitle: Dirty MoneyArtist:Tom Quick / Adam Drake Check out PITMASTERX.COM for more information on this video

A great dish in true Italian style. I hope you will like this dish. Let me know what you think and leave me a comment. Click "like" if you like it and subscribe if you want to check ot of my new video's.

How To:Step 1: Set your grill to 180 deg Celsius or 350 deg FahrenheitStep 2: Take out the bone of your lamb roastStep 3: Insert the garlic clovesStep 4: Sprinkle with salt and pepperStep 5: Sprinkle with lime juiceStep 6: Mix the sauce ingredientsStep 7: Give your roast a little smoke and sear over direct heat.Step 8: Setup your grill for indirect and place your meat in a roasting tray together with the sauceStep 9: Let your meat cook while the juices from the lamb at flavour to your sauceStep 10: Cook until temp reaches about 60 deg Celsius or 140 deg Fahrenheit, for medium.Step 11: Let the lamb rest for about 20 minutes in the meanwhile cook your tagliatelleStep 12: Plate up and serve. - Pitmaster X

How To:- Fire up the grill and setup a cast iron grill plate- Grill the bacon, turkey and cheese. Sprinkle some barbecue rub on the turkey.- Crisp the bread- Mix the ingredients for the salad- Build up the sandwich, starting with the salad, then bacon, turkey cheese and barbecue sauce.

How To:Slice the camembert with butchers twine. Stuff the camembert with dried cranberries and mixed nuts. Close the camembert and wrap it in pork sausage stuffing then wrap it in bacon.Bake the Cheese Bomb at 200 Celsius or 400 Fahrenheit for around 30 – 45 minutes

How to:Deceed pepper and appel grind them till fineBoil the grind pepper and appel with the rest of the ingredients until it achived the right thickness. (around 30 minutes)Cut the top of the camembert and smoke it with oak or beech at 180 Celsius or 360 Fahrenheit until the cheese has turned soft.Crispen some bread with olive oil and garlic.Dip and enjoy

How to:Deceed pepper and appel grind them till fineBoil the grind pepper and appel with the rest of the ingredients until it achived the right thickness. (around 30 minutes)Cut the top of the camembert and smoke it with oak or beech at 180 Celsius or 360 Fahrenheit until the cheese has turned soft.Crispen some bread with olive oil and garlic.Dip and enjoy

How To:01h00m - Soak the plank in water00h50m - Hollow out the sweet onions and boil them in the beer00h35m - Crispen the bacon which are diced00h30m - Dice the rest of the stuffing00h25m - Stuff the onions with the bacon, mushrooms, cheddar, and pecan nuts. Top that with the crushed garlic croutons, mozarella and the mix of dried cheese and BBQ rub.00h20m - Place the plank over direct heat at 200C or 400F00h00m - The onions are fully cooked.. Enjoy!!

How To:01h05m - Start up your barbecue and set it up for direct grilling at 200 Celsius or 400 Fahrenheit00h20m - Slice bell peppers, onions and garlic and the meat00h15m - Start grilling the bell peppers, onion and garlic and the beef00h10m - Sprinkle with Jack Daniels light the Jack Daniels if you want to put up a show. Put the cheese on top and let it melt00h05m - Toast your buns00h00m - Assemble the philly cheese steak sloppy joe's

How To:01h50m - Mix your ingredients for the marinade. Cut the picaña in thin slices and place them in the marinade. Keep it in the fridge for an hour.00h40m - Start up the barbecue 225C / 430F. Set it to bake with a pizza stone or a cast iron pan. Mix the ingredients for the dough let it rest for 15 minutes00h20m - Bake the tortillas00h15m - Grill the picaña slices00h10m - Assemble the quesadillas and grill the over a low direct heat.00h00m - Enjoy!

How To:01h20m - Start up your barbecue and set it to indirect heat at 180 Celsius or 360 Fahrenheit.01h10m - Chop op the bread and the strawberries.01h00m - Whisk the eggs and add the milk, vanilla, cinnamon, sugar and bread. Let it sit until it turns into a pudding00h45m - Put the sugar, the syrup, the butter and the bourbon in a pan and let the sugars dissolve.00h35m - Mix the pudding with the strawberries and the chocolate and drizzle on the caramel sauce00h30m - Set the sopa borracha to cook over indirect heat and check for doneness after 20 minutes.00h00m - Enjoy!!

How To:17h40m - Smoke the pulled pork..check out one of my videos on how it can be done.01h40m - Activate the yeast by mixing the yeast, 1 stp sugar and 50 ml water. let it rest for 10 minutes01h30m - Add the yeast to the flour, mil, sugar and salt. Mix it up until it become flaky. 01h25m - Knead with your hands until you get the right consistency01h05m - Let the dough rise at room temperature00h35m - Take cold pulled pork and mix it with bbq sauce. Role it in a ball and wrap it with dough00h30m - let the dough rise for 20 more minutes on a sheet of baking paper00h10m - Steam the buns00h00m Enjoy!

How To:01h45m - Set up your barbecue for smoking at 225F / 110C01h10m - deseed the peppers, butterfly the fillets, stuff the peppers with cheese, wrap the peppers in the filet and in bacon01h00m - smoke the stuffed chicken fillets and brush them with bbq sauce. when they have reached a core temperature of 72 C / 162F they are done00h00m - Enjoy

How To:01h30m - Set up your grill to smoke at 200C or 400F00h45m - Cut the onion and create the onion and bacon cups00h40m - Blend the leftover of one onion, the shawarma spices and the parsley fine. Then mix it with the minced beef.00h35m - Stuff the bacon and onion cups with the stuffing and a bit of goat cheese00h30m - Smoke them for 20 to 30 minutes00h00m - Enjoy

How To:01h00m - Set up your barbecue to grill00h15m - Melt the butter, then the sugar and then add the fruit00h10m - When the fruit is simmering (10mins) build up your plate00h00m - add the fresh fruit and licor 43 and enjoy

How To:01h00m - Setup your grill for a low direct heat00h20m - Cut the lemons and limes in half and grill them until they get caramelized00h15m - Press out the juices and mix the juices with the water and the sugar. Boil this (sour mix) until the sugar is fully dissolved and let it cool down again00h05m - Mix 4 parts sprite, 1 part sour mix, 1 part triple sec, 1 part Jack Daniels...add a lot of ice and.. enjoy!!!

Planning & Schedule:2h00m – Make the make and cheese and let it cool down for easy handling 1h45m -Start your barbecue or smoker and set it up for smoking with hickory or other smoking wood. Temperature setting 110 degrees Celsius or 225 Fahrenheit. 1h10m – Assemble the meatballs1h00m – Smoke the meatballs0h00m - Enjoy this superlicous meatball

Planning & Schedule:00h50m - Setup your smoker or barbecue for smoking at 350 degrees Fahrenheit or 180 degrees Celsius00h40m - Boil the eggs for 6 minutes, when they are done. Let them cool down.00h30m - Take the sausage out of its casing and start molding egg cups. Wrap the egg cups in bacon and peel the eggs to place them in the egg cups.00h20m - Smoke or bake the bacon & egg cups for about 20 minutes.00h00m - Enjoy

Sometimes you are craving for that comforting sandwich. This quick and easy pastrami sandwich will definitely fulfil your needs. With its powerful flavour and juicy meat you get instant gratification. I hope you will enjoy the video and give the recipe a try.

Planning & Schedule:1h00m -Start your barbecue and set it up for 2 zones, direct grilling and indirect grilling0h30m – Mix the ingredients for the sauce0h25m – Mix the spice mix, rub the flank steak in olive oil and then coat with the spice mix.0h20m – Grill the flank steak on low heat, make sure you don’t burn the spice mix. When it does, place the steak over indirect heat.0h10m – When the flank steak has reached 58 degrees Celsius or 136 Fahrenheit take the steak of the grill and let it rest for at least 5 minutes.0h05m – Slice the flank steak into thin cuts, slice the bread. Assemble the sandwich0h00m - Enjoy this superlicous sandwich

Planning & Schedule:1h10m - Start up your barbecue and let it come up to temperature 180 degrees Celsius or 350 degrees Fahrenheit.20m - Cut banana in to thin slices and butter up the pan20m - Place the chocolate on the bottom of the pan and banana slice on the chocolate15m - Bake the marshmallow pie until the chocolate has melted. Then place the marshmallows on top.5m - Bake the whole pie until the top of the marshmallows are caramelized0 - Enjoy, careful its hot

DONUT wrapped in BACON and covered with CHOCOLATE - Check out the video you are not going to believe it!!!

Recipe :

Ingredients - Donuts - Bacon - Chocolate

How to: - Wrap the donuts in bacon - Bake the bacon until it turns crisp (180 degrees Celsius or 350 degrees Fahrenheit) - Let them cool down again - Melt chocolate and cover the donuts wrapped in bacon with chocolate - Let the chocolate cool down and harden - enjoy

How To:00h00m - Saute the onion, garlic and mustard in the butter. Add the chili peppers diced, the peaches diced, tomatoes and water00h00m - Let the ingredients simmer until the water has evaporate00h00m - Add the rest of the ingredients and let the simmer for another hour00h00m - place the sauce in sterilized bottles and let them cool down. The develops when its left to rest for 24 hours.Enjoy

Planning & Schedule:The day before – Chop the garlic cloves and the chili peppers in to a puree. Mix all the ingredients and boil it for 10 minutes. Let it cool down for 10 minutes and transfer to a glas bottle to store it.01h50m -Start your barbecue or smoker and set it up for smoking with hickory or other smoking wood. Temperature setting 110 degrees Celsius or 225 Fahrenheit. 01h05m – Smoke the sweet bread for about 30 minutes00h35m – Dust the sweetbread with a mix of flour, breadcrumbs and 5 spice powder00h30m – Heat up the fryer00h10m – Fry your sweetbread00h05m – Plate up00h00m - Enjoy this superlicous sandwich

How To:- Take the stalks of the peppers- Blend the peppers and the garlic fine- Add the rest of the ingredients and mix well- Boil the it and reduce to half- Put the hot sauce in sterilized jars to keep for a long time.

This is my go to barbecue STEAK RUB RECIPE - Its a very simple mix of dryed spices. Check out this video recipe to make your own. Or just bust some of Steven Raichlin's Steak Rub on amazon -- amzn.to/1oA1XNt

How To:- Make the sauce, by mixing the ingredients and boiling it down to a syrup- Bottle the sauce and let it cool down- Prepare the dry rub by mixing the ingredients- Take of the membrane from the back of the ribs- Rub the spareribs with olive oil- Rub the dry rub on the spare ribs- Set them in your smoker or barbecue at 110 degrees Celsius or 225 degrees Fahrenheit.- Smoke the ribs with 2 or 3 chuncks of oak or applewood- After three hours place the ribs on foil with honey, brown sugar, butter - Poor over some sauce, wrap the foil and place them on the barbecue or smoker for another 2 hours at the same temperature.- Unwrap the ribs after two hours and place them back on the barbecue or smoker- Brush on some barbecue sauce-Let the barbecue sauce caramelize a little in an hours time, at the same temperature.

Ras El Hanout is spice mix for North African recipes. This recipe is great to have when cooking North African recipes like kebab. Check out this video on how to make your own and check out my blog for more videos pitmasterx.com

How To:- Seperate the stalks and the tomatoes- Take of the skin from the tomatoes- Mix all the ingredients and puree them (not the stalks)- Reduce the sauce, with the stalks in the sauce- Remove the stalks and your sauce is done

Win the iGrill2:1. You can only participate when you live in The Netherlands / Belgium / Luxemburg2. Leave a comment underneath the video that says "Weber"3. Subscribe to my YouTube channel4. Like this video

PIZZA TIPS1. Give the dough time rise2. Make a thin crust (2 mm)3. Don't use too much topping especially the wet kind4. Use a pizza stone5. Set your oven to max temperature or barbecue to around 350 degrees Celsius or 650 Fahrenheit

How To:- Mix the yeast, luke warm water, sugar and let it rest until its all foamed out- Mix the yeast and the rest of the ingredients- Knead the dough and add flower if the dough is too sticky- Knead for about 5 minutes until the dough becomes silky soft- Let it rise for half an hour- Form nice round balls- Press and stretch in to a pizza

Planning & Schedule:02h00m - Start up your braai/oven/barbecue and place on your pizza stone. Let it heat up slowly (Set your oven to max temperature or barbecue to around 350 degrees Celsius or 650 Fahrenheit)01h50m - Make your dough00h20m - Dust your work surface and rolling pin, roll out your dough and layer on the topics. Don't forget to oil the pizza crust to get that golden brown crust00h10m - Place your pizza on the pizza stone. Keep looking at it and check every 10 to second to make sure the bottom does not burn. You might need to rotate the pizza on the stoneIn case of the braai place the pizza under the firebox for about 30 minutes. Make sure to clear the amber's first.00h05m - Let the pizza cool down for a minutes..unless you want to get burned by the cheese and tomatoes 00h00m - Enjoy your pizza

- Not waterproof- Not heat resistant- Thickness of the probeConclusion:If you don’t want to spend a $100 on a core thermometer then this might be the one for you. This a good value for money product. The price makes it accessible for a large audience and I love that. However …if you are looking for a core thermometer to use every day you might want have a look at a more high product.Rating: I recommend this productBuy here: US Amazon: amzn.to/1qWfjvAGER Amazon: … 

- Not cheapest on the market- No additional functionsConclusion:Indoor thermometer works fine, but has nothing that makes the thermometer special Rating: You could buy this.. or just pick one up from IkeaBuy here: US Amazon: amzn.to/23WfzJ5GER Amazon: amzn.to/1S84hxm

Conclusion: This is a nice tool if your into smoking ribs, pulled pork, brisket etc. The big display, timer and thermometer make this a great tool. The price makes this into a BEST BUY at $20 your getting good value for money.Rating: I recommend this productBuy here: US Amazon: amzn.to/1qWfcA7GER Amazon: amzn.to/1S848tC

Packaging & Assembly+ Strong packaging material+ Small package for this size grill- Very efficiently packed, will require to search for parts before assembly- Assembly takes a long time and requires 2 people- Old fashion assembly methods (drilling screws)

Construction+ Many extras, back burner, sizzle zone, ice box, chopping board, side trays, warming rack+ Insulated + Large cooking service, 20 burgers+ Lot of height between the lid and the grill surface+ Wow factor with lighted controls+ Impressive size+ Large storage area+ Easy to remove drip pan- I would have loved to see a light in the lid or on handle bar to be standard, to light your grilling surface at night.